"brooklyn1" > wrote in message
...
>

>>
>
> The trick is in knowing how to cook the spiral cut hams. Place the cut
> side down in a pan and cover the ham *lightly* with foil (do not wrap),
> this is like placing the ham into a sauna, and then choose a bake time to
> the low end of package directions. And I want the ham to exude/sweat
> water into the pan, that leaches out a lot of salt, baking ucovered makes
> the water evaporate leaving the salt behind and the ham dry. My ham
> turning out perfectly delicious, and last minute I decided to try the
> glaze sauce... not bad but I won't again, I didn't like it and my cats
> don't like it either... good it didn't run to the interior.
>
> I baked it in that black non-stick Farberware pan that the sqwartz hates
> so, then I transfered it to my nice glass pan.... didn't want the ham to
> reabsorb the brine that accumulated in the pan... had I known dry ham
> would be an issue I would have taken a picture of all the brine in that
> pan, like about 12 ounces... there wan't much fat, this wasn't a fatty
> ham.

Good lesson in handoling spiral sliced hams. The only times I have actually
served an intact spiral sliced ham were for large family get togethers or
parties where I wanted people to serve themselves. The spiral is a great
presentation for that, and serves easily. I liker to heat them gently to
only about 100F. I once bought a Honey Baked ham. The ham is good, but the
glaze is way too sweet for our taste. It is the status symbol of hams, but
I did not think it was that much better, and could go without the sweet. As
I have said in other posts, at this stage of our lives most of the ham is
going into the freezer. I do love the holiday sales on hams as we can have
some good food in the future for a good price.

Loved your story about feeding the sailors! It is amazing what we can do
when we have to (being young helps!).

Later,
DP